Cuban-Inspired Baklava

Ingredients

While the original Turkish baklava is known for its use of pistachios and rosewater, our Cuban adaptation incorporates tropical ingredients such as coconut and rum. The traditional phyllo dough is also replaced with a flaky puff pastry, adding a delightful crunch to each bite. These modifications give the baklava a distinct Cuban flavor profile. We alse have the original recipe for Baklava, so you can check it out.

• 1 package (17.3 oz) puff pastry sheets (490g) 1 package (17.3 oz) puff pastry sheets (490g)
• 2 cups (240g) mixed nuts (such as almonds, walnuts, and pecans), finely chopped 2 cups (240g) mixed nuts (such as almonds, walnuts, and pecans), finely chopped
• 1 cup (100g) shredded coconut 1 cup (100g) shredded coconut
• 1 cup (240ml) honey 1 cup (240ml) honey
• 1/2 cup (120ml) rum 1/2 cup (120ml) rum
• 1/2 cup (115g) unsalted butter, melted 1/2 cup (115g) unsalted butter, melted
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• Zest of 1 lime Zest of 1 lime

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 22g (Saturated Fat: 8g)
• Carbohydrates: 35g (Sugar: 20g)
• Protein: 5g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Thaw the puff pastry sheets according to the package instructions.
3. 3.
   In a bowl, combine the chopped nuts, shredded coconut, ground cinnamon, ground cloves, and lime zest. Mix well.
4. 4.
   Roll out one sheet of puff pastry onto a baking sheet lined with parchment paper.
5. 5.
   Brush the pastry sheet with melted butter, then sprinkle a generous layer of the nut and coconut mixture evenly over the pastry.
6. 6.
   Repeat the process with the remaining puff pastry sheets, butter, and nut mixture, creating layers.
7. 7.
   Using a sharp knife, cut the layered pastry into diamond or square shapes.
8. 8.
   Bake in the preheated oven for 25-30 minutes, or until golden brown and crispy.
9. 9.
   While the baklava is baking, prepare the syrup by combining the honey and rum in a saucepan. Heat over medium heat until the mixture comes to a simmer. Remove from heat and let cool slightly.
10. 10.
    Once the baklava is out of the oven, immediately pour the warm syrup over the hot pastry, allowing it to soak in.
11. 11.
    Let the baklava cool completely before serving. This will allow the flavors to meld together and the syrup to fully penetrate the layers.

Treat your ingredients with care...

• Puff pastry — Ensure that the puff pastry is fully thawed before using to prevent it from becoming soggy during baking.
• Mixed nuts — Feel free to use your favorite combination of nuts, such as almonds, walnuts, and pecans, for a variety of flavors and textures.
• Rum — Use a good-quality rum to enhance the tropical taste of the baklava.
• Lime zest — Grate the lime zest finely to infuse the baklava with a subtle citrus aroma.
• Honey — Opt for a local or artisanal honey to add depth and complexity to the syrup.

Tips & Tricks

• To achieve a crispy texture, make sure the baklava is fully cooled before serving.
• For an extra touch of indulgence, serve the baklava with a scoop of coconut or rum-flavored ice cream.
• If you prefer a stronger rum flavor, brush the baked baklava with a rum syrup before pouring the honey syrup over it.
• Experiment with different spices such as nutmeg or allspice to customize the flavor profile of the baklava.
• Store any leftover baklava in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Cuban-inspired baklava at room temperature to fully enjoy its flavors and textures. Garnish each piece with a sprinkle of shredded coconut and a lime zest twist for an elegant presentation.

Presentation advice

Arrange the diamond or square-shaped baklava pieces on a platter, creating an eye-catching pattern. Drizzle any remaining syrup over the top and sprinkle with additional shredded coconut for an enticing visual appeal.